Butter Lettuce And Spinach With Citrus And Avocado

Name: Butter Lettuce And Spinach With Citrus And Avocado Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x to 6 small salads; 1 head butter or possibly Bibb lettuce; 1 sm bunch young spinach leaves; 2 x grapefruit; 2 x avocados; 4 tsp sherry vinegar; 2 tsp raspberry or possibly other fruit or possibly white vinegar; 1 x shallot, finely diced; 1/4 tsp salt; 6 x to 7 Tbsp. virgin extra virgin olive oil; 1 tsp mint, finely minced; 2 tsp chives, finely sliced Black pepper to taste

Servings: persons

4 x to 6 small salads
1 head butter or possibly Bibb lettuce
1 sm bunch young spinach leaves
2 x grapefruit
2 x avocados
4 tsp sherry vinegar
2 tsp raspberry or possibly other fruit or possibly white vinegar
1 x shallot, finely diced
1/4 tsp salt
6 x to 7 Tbsp. virgin extra virgin olive oil
1 tsp mint, finely minced
2 tsp chives, finely sliced Black pepper to taste

1
Separate the leaves of lettuce and remove the spinach stems if necessary.
2
Wash the greens thoroughly and dry them in a spinner.
3
If the spinach leaves are small, leave them whole.
4
If they are large, layer several leaves together, roll them up and slice them into wide or possibly narrow ribbons.
5
Place them loosely in a kitchen towel and chill till needed.
6
Slice a thin piece off the top and bottom of each grapefruit.
7
Using a very sharp knife, peel the grapefruit, working down the sides and removing the white pith along with the peel.
8
Holding the grapefruit over a bowl to catch the juice, cut each section loose from its membrane and toss lightly with the juice in the bowl.
9
Peel the avocados, slice them in half and remove the seeds.
10
Lay the halves cut-side down and slice them at the desired thickness crosswise at an angle.
11
Set aside.
12
Combine the sherry and fruit vinegars, shallot and salt in a bowl.
13
Whisking constantly, slowly add in the oil in a steady stream, whisking till completely emulsified.
14
Taste and adjust balance of vinegar and oil if necessary.
15
Stir in the mint and chives.
16
Pour the juice off the grapefruit sections and reserve for another use.
17
Combine the grapefruit with the avocado and dress with some of the vinaigrette.
18
Toss the greens with the rest of the vinaigrette and lay them on salad plates.
19
Set the grapefruit and avocado slices in and among the leaves.
20
Add in black pepper to taste and serve.

1395

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 x to 6 small salads, 1 head butter or possibly Bibb lettuce, 1 sm bunch young spinach leaves, 2 x grapefruit, and more.

Yes, Butter Lettuce And Spinach With Citrus And Avocado Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butter Lettuce And Spinach With Citrus And Avocado Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions